Chicken And Summer Squash Kebabs Recipes

Steps:

• If using wooden skewers, soak in water at least 20 minutes. Whisk first 5 ingredients and 1/4 cup oil in a bowl. Add chicken, arranging to make sure liquid covers all pieces. Cover with plastic wrap. Marinate 1 hour. Meanwhile, whisk together remaining 1/4 cup oil and vinegar and brush liberally on vegetables; reserve remaining liquid to use as salad dressing. On a wooden or metal skewer, thread (in any order you like) a piece each of onion, zucchini, chicken and squash, then repeat for remaining skewers. Season with pepper. Coat grill with cooking spray. Heat grill to medium-high heat. Cook kebabs about 7 1/2 minutes per side or until chicken is firm and cooked through. Toss greens with remaining oil and vinegar mixture. Add salt and pepper. Divide greens among 4 plates. Place 2 kebabs on each plate. Garnish with tomatoes and serve immediately.

Steps:

• Prepare barbecue (medium-high heat). Whisk first 5 ingredients in medium bowl. Add chicken and squash; toss. Let stand 10 minutes; toss occasionally.
• Alternate 3 chicken pieces with 3 squash pieces on each skewer. Sprinkle generously with salt and pepper. Grill until chicken is cooked through and squash is just tender, turning often, about 10 minutes.

Steps:

• In a large bowl, combine first six ingredients. Add beef; turn to coat. Cover and refrigerate 8 hours or overnight., On 12 metal or soaked wooden skewers, alternately thread beef and vegetables; discard marinade. Grill kabobs, covered, over medium heat until beef reaches desired doneness, 10-12 minutes, turning occasionally. Serve with rice.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add squash and onions and cook just until softened, 7 to 10 minutes. Don't overcook. Remove from heat and stir in chicken, Cheddar cheese, and crackers.
• Whisk mayonnaise, eggs, ranch dressing, and pepper together in a bowl. Gently stir into squash mixture and spread into the prepared baking dish.
• Combine stuffing mix and 1/2 cup melted butter in a separate bowl. Sprinkle over squash mixture, pressing down slightly.
• Bake in the preheated oven until set and lightly browned, 25 to 30 minutes. Garnish with chopped parsley.

Steps:

• Place chicken in a large bowl. Add barbecue sauce; toss. Cover, and refrigerate for at least 30 minutes or overnight.
• Place the water in a large saucepan. Add 1 tablespoon salt and potatoes. Bring to a boil over high heat. Reduce heat; simmer until potatoes are almost tender when pierced with a knife, about 10 minutes. Do not overcook. Drain; halve. Set aside.
• Thread 4 cubes of chicken, alternating with potatoes and squash, on each of 8 skewers. Gently brush vegetables with a little olive oil. Season with remaining 1/2 tablespoon salt and the pepper.
• Arrange skewers, off direct heat, on a medium-hot grill. Grill, rotating skewers and brushing with olive oil as necessary to prevent sticking, until cooked through, about 12 minutes depending on heat of grill. Vegetables should be soft and slightly charred. Serve with choice of condiments.

Steps:

• Combine first 7 ingredients (garlic-aniseed) in small bowl.
• Place chicken in one dish for marinating and place vegetables in seperate dish for marinating.
• It is very important to keep them seperate!
• Sprinkle each dish (chicken and vegetable) with 1/2 of spice mixture, 1/2 of the olive oil and 1/2 of lime juice.
• Turn to coat well.
• Refrigerate for 6-8 hours.
• Soak skewers in water for at least 30 minutes and then remove from water.
• Alternate chicken and vegetables on skewers.
• May be prepared up to 2 hours ahead of time.
• Prepare barbecue grill or preheat broiler.
• Season skewers with salt and pepper if desired.
• Grill or broil until chicken is cooked through (5-8 minutes per side).

Steps:

• Preheat oven to 425 degrees F. Prepare 2 15" x 12" rectangles of heavy-duty foil for the packets.
• Flatten chicken to ¼ inch thickness; sprinkle with 1/8 tsp of the salt and pepper.
• Divide the onion slices between the two foil pieces. Top with chicken, mustard, squashes, and corn.
• Combine the basil, garlic powder, paprika, and remaining salt and pepper. Sprinkle evenly over each vegetable packet, and dot with margarine. Fold foil around mixture and seal tightly.
• Bake for about 25-30 minutes, or until chicken juices run clear.
• Open foil carefully, allowing steam to escape safely. Sprinkle with Parmesan cheese.

Steps:

• In a large skillet, cook chicken in butter over medium heat until no longer pink. Add yellow squash and zucchini; cook for 3-4 minutes or until tender. Meanwhile, cook pasta according to package directions., Stir broth and lemon juice into chicken mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through, stirring occasionally. Drain pasta; toss with chicken mixture and tomatoes. Sprinkle with cheeses.

Steps:

• In a large nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to skillet. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
• Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer.
• Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve.